Cooking Tofu Recipes

Whenever I'm at the Asian grocery store, I buy large quantities of fresh yuba (tofu skin) whenever it's available. If you've wanted to try a vegetarian meat substitute but were suspicious it would taste bland, I urge you to try these yuba stuffed mushroom appetizers.

If you're not familiar with yuba (tàu hũ ky in Vietnamese), this food product is the film that's formed on the surface after boiling the soy beans in water. I bought ready-to-use fresh yuba, so all I needed to do was season it. I made a mixture of rice vinegar, brown sugar, cornstarch, garlic, ginger, tahini, yuba, five-spice powder and black sesame seeds.

The assembly was very easy. I stuffed the yuba filling into hollowed crimini mushrooms and garnished the appetizers with sunflower seeds for extra crunch. Voilà!

The simplicity of this dish is what is remarkable about the versatility of tofu. A drizzle of soy sauce and the addition of freshly steamed jasmine rice makes the most delicious meal. Who could ever say tofu is bland and tasteless?